Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

small bunch coriander, roughly chopped

Method

Heat a large non-stick casserole dish or pan on the hob. Add the harissa, spices and onions, stir and cook gently for 10 mins until soft. Add chicken and brown for 5-10 mins. Add squash, stirring to combine, and a splash of water if it starts to stick. Cook for 5 mins more.

Tip canned tomatoes into the pan with ½ can of water, cover and simmer for 20-30 mins. Add the lemon zest and juice, cherry tomatoes, couscous and seasoning. Cover and turn off the heat. Leave on the hob for 10 mins, then stir through the coriander and serve.

Ads by Google

Comments, questions and tips

Comments (86)

laurajoh5th Jun, 2012

3

I'm also halved this recipe and used 1 lemon. I agree the taste of bitter tomato was present but if you add enough spice the chicken, couscous, and Onion are a good flavour. I loved the onions and the spice. If I made it again. I would add more chicken and include less canned tomato.

Made this last night but failed to read the comments below! Way too much lemon- only needs one. We used a small butternut squash but probably only needed half of it. Next time we make this we'll put in more chicken and more Harissa paste. The recipe is very generous- feeds 4-6 people. Will try this again but will follow the comments other users have posted next time!!

I made a few (what I considered obvious) changes to this recipe, as it sounded like it would be far too tomatoey and lemony, from the volumes of those ingredients.

I used only fresh tomatoes and no canned ones. I also used no lemon at all. Furthermore, if you "Add the harissa, spices and onions, then you have a clogged, too-dry mix to "cook gently for 10 mins". I added a little olive oil to loosen it up, which worked.

Finally, having had cause to doubt some of the measurements already, I didn't add the couscous until the end (so I knew how much liquid there would be). I just stirred it in, after the pan was off the heat, and left it to absorb the cooking liquor/sauce. I turned the couscous once and left it again to stabilise.

After reading the comments, I decided to peel the squash and use less lemon. The result was OK-ish, but nothing to write home about. I think it would taste better with more chicken. Oh, and without the squash - its sweetness kills the strong kick of harissa.

Have tried this twice now and love it. Suggest adapting it as follows: Use chopped tinned tomatoes instead of whole. Definitely peel the squash. Use twice as much chicken (I always use chicken thighs - much more tender than breast but its a matter of choice) and possibly a little more couscous. Pinch of sugar always a good idea when using tinned tomatoes.

I tried this recipe despite the reviews and it was really nice, I halved all the ingredients except for the harissa paste as it was only meant to be for 2 but there was loads, enough for 4 easily or leftovers for lunch the next day.

I peeled and then roasted the butternut squash for 15 mins or so before I put it in the pot and also added courgette and mushrooms to bulk it up a bit. The lemon made a nice addition at the end but I only used half as more would have been too overpowering. I didn't use the zest but I'd recommend seasoning it well.

This recipe needs refining. The butternut squash was far too hard despite me taking the skin off. I would suggest that you roast the squash for 20 minutes so that it caramelises and softens before you add it to the pot. Flavours were ok although I would agree with only adding one lemon. My son thought it was too spicy; I however didn't mind the flavour. Would cook again but would make some changes.

Pages

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Reader offer: £40 off delicious meals

Reader offer: £10 off + 2 free craft beers

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Follow us

This website is made by BBC Worldwide.

BBC Worldwide is a commercial company that is owned by the BBC (and just the BBC). No money from the licence fee was used to create this page. The profits we make from it go back to BBC programme-makers to help fund great new BBC programmes.